ABSTRACT
During the last two chapters we have dealt extensively with aesthetic responses to food. However, just as aesthetic aspects of food mediate between people and foodstuffs, so there is a strongly marked moral and ethical dimension to food culture. We have already touched upon this in our discussions of how global food provisioning disadvantages people in the developing world, how domestic food preparation disadvantages women and how certain foodstuffs are distasteful for particular social groups. In this chapter we explore further the ethical dimensions of both consumption and non-consumption, focusing on the example of vegetarianism.
